My husband got me this lovely little cookbook (Practical Simple Thai, Bath, UK: Parragon 2002) at our local dollar store, so perhaps you can pick one up on the cheap too. It has many color pictures, which is key to attempting a complicated recipe or cuisine which is new to you. Inspired by the Rice Noodles with Chicken recipe, I switched things around to make the following wheat-free, meat-free version:
Thai Shrimp Stir-Fry
4 oz. rice vermicelli noodles
Bring a pot of water to boil and add vermicelli. Take off heat and let soak 8 minutes or until softened. Drain and rinse with cold water to stop cooking or the noodles will get mushy.
Heat oil in work or large frying pan and stir-fry garlic, ginger and shallots for 2-3 minutes. Add shrimp and stir-fry until pink. Stir in celery, red pepper, carrot, cabbage, snow peas and bean sprouts. Stir-fry several minutes, then add red curry paste, lime juice, fish sauce and soy sauce. Stir and then add vermicelli. Heat through and serve hot. Garnish with cilantro, peanuts and mint.